Prep: 25 min.
Cook Time: 25 min.
Rest: 5 min.
Total: 55 min.
- Mixing bowls
- Small sauce pot
- Rubber spatula
- Fork or small whisk
- Measuring cups and/or scale
- Half sheet pan (18 x 13)
- ¼ cup sized ice cream/cookie scoop
- Parchment paper
- 14 Tbsp. (200g, 7oz.) Unsalted butter
- 1 Whole egg + 2 yolks
- 1.5 Cups (308g, 11oz.) Dark brown sugar
- 0.5 Cup (105g, 3.7oz.) Granulated white sugar
- 0.5 Tsp. (3g, 0.1oz.) Vanilla extract
- 2.5 Cup (260g, 9oz.) Kernza flour
- 1.5 Tsp. (8g, 0.3oz.) Kosher salt
- 0.25 Tsp. (1g, 0.03oz.) Baking soda
- 0.25 Tsp. (1g, 0.03oz.) Baking powder
- 1.25 Cup (180g, 6.4oz.) Bittersweet (60-70% cacao) chocolate. (About 1.5 bars)
Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!
- Melt butter on stove top at medium heat. Stir constantly until it begins to brown and turn the color of caramel. (about 10 minutes). Once browned, pour into mixing bowl.
- Be sure to scrape all of those delicious brown bits into the bowl as well!
- Mix white and brown sugar together until combined.
- Add the sugar mixture to the brown butter. Mix.
- Whisk one whole egg, two yolks, and the vanilla extract together, then stir into the sugar/butter mixture. Stir rapidly until lumps have disappeared and the sugar has slightly dissolved (less than 1 minute).
- There is no need to “cream” butter, sugar, and egg together in this recipe. Just give it a good stir and you’re done!
- Once wet ingredients are combined, set aside for about five minutes. This allows a little more of the sugar to dissolve.
- Mix the flour, salt, baking powder, and baking soda together in a bowl.
- Roughly chop the chocolate bar into pieces similar in size to chocolate chips.
- Some will be larger, some will be smaller. There will also be some very fine shavings. Use it all!
- Mix the chocolate into the dry ingredients.
- Add the wet ingredients to the dry ingredients, and combine with a spatula.
- There will be stirring, folding, and pressing. You may even want to use your hands toward the end to ensure all of the flour is incorporated.
- Portion the cookies while the dough is still malleable using a ¼ cup sized ice cream scoop, or a measuring cup if a scoop is not available.
- If using a measuring cup, flatten the dough slightly into the shape of a small hockey puck as seen in the picture.
- For those of you that would like to weigh the portions, they should be around 65 grams, or 2.3 ounces give or take a few units.
- Once the dough is portioned, refrigerate it for at least two hours. Overnight is preferred.
- Feel free to portion six cookies directly on a parchment lined sheet pan before refrigerating. Then, all you need to do is throw them in the oven!
- When you are ready to bake, preheat the oven to 300F.
- While preheating, line a sheet pan with parchment paper and place six portions of cookie dough, evenly spaced, on the pan.
- The photo shows scooped portions, and the “hockey pucks” mentioned in step 10!
- When the oven is up to temp., bake the cookies on the middle rack for 25 minutes.
- When time is up, remove the pan from the oven and allow the cookies to rest at room temp for (at the very least) 5 minutes.
- Enjoy warm, or if saving for later, allow to cool completely and store in an airtight container.